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My review
Light and Fluffy Coconut Macaroons
7
MMS
"A great recipe that makes light and fluffy coconut macaroons."
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Ingredients
35 m servings 71Original recipe yields 18 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Preheat oven to 325 degrees F (165 degrees C).
- Grease two baking sheets.
- Whisk egg whites in a bowl until frothy; stir in almond extract.
- Combine coconut, sugar, flour, and salt in a large bowl.
- Lightly stir egg white mixture into coconut mixture to form a batter.
- Scoop batter by the tablespoon and drop onto prepared baking sheet.
- Bake cookies in the preheated oven until edges start to brown, about 20 minutes.
- Transfer cookies to wire racks to cool.
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Reviews
Read all reviews 4053 Ratings
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Most helpful positive review
3/17/2014
These were really good and not too sweet! I followed the recipe as written, except that I used a food processor and added 1/4 tsp. each of almond and vanilla extracts and about 1/3 cup of almon...
Most helpful critical review
2/2/2019
I had to weigh the coconut as I didn’t have a 7oz package. If my scale was correct, it calls for 2.5 c of coconut. I used unsweetened coconut, and maybe the longer thread and sweetened coconut w...
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3/17/2014
These were really good and not too sweet! I followed the recipe as written, except that I used a food processor and added 1/4 tsp. each of almond and vanilla extracts and about 1/3 cup of almon...
5/16/2012
Yumm!! These are great! I did not use as much sugar and used whole wheat flour and they were still great. I ussually don't use whole wheat flour but I did not have all purpose. Also I used about...
11/18/2012
I made these for my husband who LOVES macaroons. I on the other hand, can't stand coconut and have never tried them before (nor will I). His feedback was that the flavor was good, but he wished ...
6/29/2015
I've worked my way through nearly every macaroon recipe on here. This is by far the best. Light in the center, crunchy around the edges, addictive! :) Only thing I did differently was I used...
11/29/2013
So easy to make and so delicious. They were a huge hit at a recent dinner party. Only problem is that they're hard to stop eating.
10/27/2012
Taste great and low fat. Egg White! I added a couple TBSP of smashed almond. yummy!
12/14/2012
I made these exactly as written and they were both beautiful and delicious. I grew up eating coconut macaroons from a can at Passover time, and these are better and so easy. I used a melon balle...
7/7/2014
This recipe is so easy and really delicious! They would taste even better dipped in chocolate. I would make them again!